Bacon meets shrimp in this creamy pasta dish featuring plenty of broccoli, corn, and Italian herbs for a satisfying weeknight dinner complete with every food group!


Recipe Summary

15 mins
35 mins
50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Add broccoli and corn; cook until tender, about 5 minutes.

  • Stir chicken bouillon, basil, oregano, and thyme into the skillet. Reduce heat to medium and cook for 2 minutes. Add mixed greens, 2 tablespoons butter, and red pepper flakes. Cook for 5 minutes more. Turn off heat and set aside.

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.

  • Melt 2 tablespoons butter in another large pan over medium-high heat. Season shrimp with salt and pepper; place into the hot pan. Cook until starting to turn pink, about 30 seconds. Add garlic. Cook and stir until shrimp is opaque, 3 to 5 minutes more.

  • Drain linguine, without rinsing. Return pasta to the pot and leave the heat on medium-low. Add cream cheese and stir until melted. Add half-and-half and the remaining 2 tablespoons butter. Let simmer while stirring for 1 minute. Toss in the bacon mixture and shrimp until combined. Serve immediately.

Cook's Notes:

Substitute baby spinach for the mixed salad greens if you like.

Spaghettini would also work in this recipe.

Nutrition Facts

486 calories; protein 20.2g 40% DV; carbohydrates 47.9g 16% DV; fat 24.9g 38% DV; cholesterol 108.4mg 36% DV; sodium 518.9mg 21% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This dish really surprised me, came together well in the end. It was fast and easy and very pretty on the plate. I used fresh spinach and corn. Instead of doing the shrimp in another pan I pushed the vegetables to the side and added the shrimp, garlic and red pepper and sauteed till done, then just stirred it all together. I used sour cream with a bit of lemon juice for the cream cheese and half-and-half in the pasta because I don't care for the flavor of either. I added a bit of Parmesan to the pasta before serving and topped it all with chopped bacon that I removed from the skillet before adding the vegetables. Thank you for sharing! Read More